Crockpot Eggplant And Tomato Stew With Garbanzo Beans

[Guest guest]

Crockpot Eggplant And Tomato Stew With Garbanzo Beans1 medium eggplant, peeled -- cut in 1/2" cubes2 cups chopped tomato1 1/2 cups sliced carrot15 ounces garbanzo beans, canned -- drained8 ounces red kidney beans, canned -- rinsed and drained1 cup chopped onion1 cup sliced celery3 cloves garlic -- minced3 cups vegetable broth6 ounces tomato paste1/2 teaspoon dried oregano -- crushed1/2 teaspoon dried basil -- crushed1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper1 bay leaf 1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic. 2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables. 3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.

[Guest guest]

Hi Jenni,

 

This looks soooo good! I am adding this to my August menus. I am always looking for ways to cook eggplant.

 

Susan R.

 

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Jenni Billings

Monday, July 28, 2003 9:05 PM

Crockpot Eggplant And Tomato Stew With Garbanzo Beans

[Guest guest]

HI Susan!

I'm glad I sent it then!! my friend sent it to me, and I was thrilled too! =) I alos love egg plant!!!

=) jenni

 

 

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Susan Rhee

Wednesday, July 30, 2003 7:01 AM

Re: Crockpot Eggplant And Tomato Stew With Garbanzo Beans

 

Hi Jenni,

 

This looks soooo good! I am adding this to my August menus. I am always looking for ways to cook eggplant.

 

Susan R.